In keeping with my shoe (or shoo) theme, I put out a request for a Shoo-fly Pie recipe. I crack myself up that way... I've had shoo-fly pie both "wet" and "dry" when I lived in Pennsylvania. It's relatively unheard of in many parts of the US and no-one asked here knew what I was talking about. It's a molasses based pie, sweet gooey, and delicious!

Christina answered my Facebook plea, and sent me the recipe below. I'm going to try it, and I want you to as well. Let's compare notes!

"Delilah, below is an authentic Pennsylvania Amish wet-bottom shoo-fly pie. This is the one I grew up with my grandmother baking." ~ Christina Cleveland

Ingredients:

~ 1 9 inch unbaked pastry shell

~ 1 egg yolk, slightly beaten

Filling:

~ 1/2 cup molasses

~ 1/2 cup packed brown sugar 

~ 1 egg

~ 1 1/2 teaspoons all-purpose flour

~ 1/2 teaspoon baking soda

~ 1 cup boiling water

Topping:

~ 1 1/2 cups all-purpose flour

~ 3/4 cup packed brown sugar

~ 3/4 teaspoon baking soda

~ Dash salt

~ 6 tablespoons cold butter

Directions:

Line pastry with a double thickness of heavy-duty foil. Bake at 350 degrees F for 10 minutes. Remove foil; brush crust with egg yolk. Bake 5 minutes longer; cool on a wire rack.For filling: In a small bowl, combine molasses, brown sugar, egg, flour and baking soda; gradually add boiling water. Cool to room temperature; pour into prepared crust.For topping: In a large bowl, combine the flour, brown sugar, baking soda and salt. Cut in butter until crumbly. Sprinkle over filling.

Bake at 350 degrees F for 45-50 minutes or until golden brown and filling is set. Cool on a wire rack. Store in the fridge.

Thank you Christina! Let's all give this a try! E-mail Producer David tonight, by clicking or tapping here, and let us know how it turned out for you!